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NO973893D0 - Non-fermented leaven - Google Patents

Non-fermented leaven

Info

Publication number
NO973893D0
NO973893D0 NO973893A NO973893A NO973893D0 NO 973893 D0 NO973893 D0 NO 973893D0 NO 973893 A NO973893 A NO 973893A NO 973893 A NO973893 A NO 973893A NO 973893 D0 NO973893 D0 NO 973893D0
Authority
NO
Norway
Prior art keywords
leaven
fermented
fermented leaven
Prior art date
Application number
NO973893A
Other languages
Norwegian (no)
Other versions
NO973893L (en
Inventor
Ginette Harlaux
Fabiana Ferrari-Philippe
Sylvie Penet
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of NO973893D0 publication Critical patent/NO973893D0/en
Publication of NO973893L publication Critical patent/NO973893L/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/004—Refreshing bakery products or recycling bakery products refreshing by thawing or heating
    • A21D17/006—Refreshing bakery products or recycling bakery products refreshing by thawing or heating with microwaves
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Sustainable Development (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NO973893A 1996-08-26 1997-08-25 Non-fermented leaven NO973893L (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96202355A EP0826305A1 (en) 1996-08-26 1996-08-26 Non-fermented leavened dough

Publications (2)

Publication Number Publication Date
NO973893D0 true NO973893D0 (en) 1997-08-25
NO973893L NO973893L (en) 1998-02-27

Family

ID=8224310

Family Applications (1)

Application Number Title Priority Date Filing Date
NO973893A NO973893L (en) 1996-08-26 1997-08-25 Non-fermented leaven

Country Status (7)

Country Link
EP (1) EP0826305A1 (en)
JP (1) JPH1066499A (en)
AU (1) AU3527197A (en)
BR (1) BR9704494A (en)
CA (1) CA2213021A1 (en)
NO (1) NO973893L (en)
NZ (1) NZ328535A (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2790916B1 (en) * 1999-03-15 2001-06-29 Michel Lelievre PROCESS FOR THE MANUFACTURE OF AERIATED CROP BREAD CONTAINING DRIED FRUIT AND CHEESE, AND CORRESPONDING BREAD
FR2858521B1 (en) * 2003-08-07 2006-03-03 Toque Angevine METHOD FOR MANUFACTURING PIZZA, FOCCACIA OR PIE PULP, FOR PRESERVING SUSPENDED COOKED SEEDS IN THE PULP, IN THE STATE OF THEIR PRESENTATION OF ORIGIN
JP4392687B2 (en) * 2004-03-18 2010-01-06 日本製粉株式会社 Method for producing spherical takoyaki and packaged takoyaki material used therefor
US20080063755A1 (en) * 2006-09-13 2008-03-13 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
US8057832B2 (en) * 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
BR112012000691B1 (en) * 2009-07-17 2018-01-30 Puratos N.V. BAKERY PRODUCT, COMPOSITION OF AN ANHID MIXTURE, COMPOSITION OF A CONCENTRATED ANHID MIXTURE, PROCESS FOR THE PREPARATION OF A BAKERY PRODUCT AND USE OF A COMPOSITION OF AN ANCHID MIXTURE OR A CONCENTRATE MIXTURE
KR101144431B1 (en) * 2009-10-27 2012-05-10 씨제이제일제당 (주) Non-fermented stuffed pancake mix composition and method for the stuffed pancake making using the same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5175010A (en) * 1991-08-05 1992-12-29 Dca Food Industries, Inc. Bread crumb manufacture
FR2698761A1 (en) * 1992-12-03 1994-06-10 Douaire Philippe Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour
CH686477A5 (en) * 1994-04-12 1996-04-15 Panofina Ag Prodn. of storable raw dough esp. for pizza

Also Published As

Publication number Publication date
JPH1066499A (en) 1998-03-10
AU3527197A (en) 1998-03-05
BR9704494A (en) 1998-11-17
EP0826305A1 (en) 1998-03-04
CA2213021A1 (en) 1998-02-26
NO973893L (en) 1998-02-27
NZ328535A (en) 1999-01-28

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